Vegan Gluten-Free Snicker Tart
Ingredients
Crust
- 175 g unsalted peanuts
- 50 g oats
- 100 g dates
- 125-150 ml water
- 3 tbsp peanut butter
- a pinch of salt
Caramel filling
- 400 g dates
- 6 tbsp peanut butter
- 125 ml water
- 1 tsp vanilla extract
- 150 g unsalted peanuts
Chocolate ganache
- 150 g vegan dark chocolate
- 175 ml coconut milk
Preparation
Blend the crust ingredients until well combined and press the mixture firmly into a 24 cm tart tin.
Prepare the caramel filling by blending the dates, peanut butter, water, and vanilla extract until smooth, then mix in the unsalted peanuts and spread evenly over the crust.
Make the chocolate ganache by gently heating the vegan dark chocolate and coconut milk together until melted and smooth, then pour it over the caramel layer.
Refrigerate the tart for several hours or until fully set, then remove from the tin and slice to serve.
